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When cooking braised pork, master the "four" details, and it will be red, bright and attractive, soft and glutinous.
Lead: When cooking braised pork, master the "four" details, and it will be red, bright and attractive, soft, waxy and fragrant.

When it comes to braised pork, I didn't eat it often when I was a child. Only when my parents took me to a banquet can I eat a few pieces, and I have to do it quickly. Otherwise, if I'm not careful, I'll lose it just after eating one piece. No matter whether it's delicious or not, it's particularly popular. Now people's quality of life is good, eating meat is no longer difficult. Braised pork has become a home-cooked dish, and we can cook it if we want, but our requirements for braised pork are getting higher and higher, not just as simple as stewing.

So what kind of braised pork is delicious? First, it must look good, second, it must be soft and glutinous, and third, it must be fragrant. Only by meeting these standards can it be considered delicious braised pork. However, the braised pork cooked by some people is either very hard and firewood, or has a bad smell, or the color is black or the shape is irregular, which leads to poor finished products. How to do it?

Details determine success or failure. This sentence is true. So is cooking braised pork. For example, whether braised pork looks good directly affects appetite. How can it look good? If the meat is black or the shape of the meat is inconsistent, it is not good-looking, so the details are very important when making braised pork!

When cooking braised pork, you should master the "four" details. After cooking, it will be red and attractive, soft and glutinous, delicious, and rich in flavor.

Let me share these four details with you, and see if you have done it well. If not, you can correct it and make sure that braised pork will taste better in the future. Come and have a look.

Detail 1: The whole piece is boiled in the pot.

Blanching is one of the most important steps in cooking braised pork, and it is also the fastest way to remove fishy smell. Most people like to blanch pork before stewing, but when blanching, they are used to cutting pork belly into small pieces and then blanching it in the pot. It seems that there is no problem, but if you want to make good-looking braised pork, it is not recommended to do so. It was originally a regular cube, and after blanching.

It is suggested to put the whole piece of pork belly in the pot and blanch it. If it is too long, you can divide it into two pieces and blanch it in the pot. After taking it out, this piece of pork belly has been shaped and then cut into pork belly pieces with the same size, which is very beautiful. I always felt that my braised pork was not beautiful before, but later I found out that there was something wrong with this detail.

Detail 2: Boil in cold water and stew in hot water.

The braised pork cooked by some people is hard and firewood, which is mostly useless. It is boiled in hot water, and cold water is added when stewing, which makes the braised pork not delicious. Some people may think that no matter what water is added, it will not all be stewed in one pot in the end. It seems to be the same, but the result is very different. You can do experiments to see.

Remember to stew in cold water and hot water, and make sure you don't make any mistakes. If you want the best taste, you can do it. Besides, if you want to wash it after boiling, you'd better use warm water and pay more attention to it. The braised pork is very soft and waxy, and every layer of lean meat is rotten with one bite, which can be eaten by people with bad teeth.

Detail 3: Sugar color for coloring

Some people envy other people's braised pork for its ruddy luster, while their own black soy sauce tastes heavy, or it doesn't smell fragrant when it is light. If you make it, it's probably not colored with sugar, but with soy sauce.

I have also used soy sauce to color the meat. If it is added too much, the meat looks black and has a strong soy sauce flavor, which affects the delicious taste of the meat. If it is added too little, the meat has no color and looks ugly in vain, so it is not recommended to use soy sauce, unless you don't mind the color, or you like soy sauce very much, otherwise it is best to use sugar color.

Sugar color can not only make the meat ruddy, but also make the meat bright and fresh, and the braised pork becomes more delicious. Just put the rock sugar in the pot and fry it in cold oil. The caramel color is sugar color when you stir fry frequently.

Detail 4: Don't put the salt too early.

We all agree that salt can bring salty taste to meat, and it is delicious only after it has a taste. However, in order to make braised pork more soft and delicious, it is suggested that salt should not be put too early, that is, it should not be put at the beginning of stewing.

Instead, you should wait until the meat pieces are stewed, then simmer them with low fire to taste, and finally stir-fry them with high fire to collect juice, so that the meat pieces will be fragrant and tasty, soft and waxy in taste, rotten in one clip, and very delicious.